Hibachi Chicken with Teriyaki Glaze
Try this quick and glossy hibachi chicken with teriyaki glaze, served with rice, carrots, and cucumbers. A 30-minute, family-friendly meal bursting with flavor!
Ingredients
- 1 pound boneless chicken thighs cut into bite-sized pieces
- 2 cups cooked white rice
- 1 cup diced carrots
- 1 cup sliced cucumbers
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped green scallions
Instructions
- In a small bowl, whisk together soy sauce, honey, minced garlic, salt, and black pepper to make the marinade.
- Add chicken pieces to the marinade, mix well, and let sit for 15 minutes.
- Heat sesame oil in a large skillet or griddle over medium-high heat, add the marinated chicken, and cook for 5-7 minutes, flipping occasionally, until charred and cooked through.
- In the same skillet, add diced carrots and sauté for 3-4 minutes until tender-crisp.
- Serve the chicken over cooked white rice, alongside sautéed carrots and sliced cucumbers.
- Garnish with chopped green scallions and drizzle any remaining sauce over the chicken.
